A gratin dauphinois a little revisited … with the addition of vegetables and meat … now it turns into a complete and balanced dish!
Ingredients for 1 person
- 250 g of potatoes
- 150 g of zucchini
- 100 g of bacon
- 200 ml of semi-skimmed milk (low fat)
- 50 ml of liquid cream
- ½ teaspoon of dried garlic
- Ground pepper
Preheat the oven to 180 ° C / 350 ° F
Wash the zucchini, cut and throw the ends. Cut the zucchini into thin slices. Set aside.
Cut the bacon into strips.
Put a frying pan (without fat) on high heat (8/10). When the pan is hot, cook bacon for 2 minutes. Then add zucchini slices and garlic. Mix.
Cook for 5 minutes over high heat (8/10) stirring regularly.
After 5 minutes of cooking, stop the heat and let the mixture rest in the pan.
Peel and wash the potatoes, cut into thin slices.
Put the potatoes in a mixing bowl, add the milk and the cream.
Take the “bacon- zucchini-garlic” preparation (made in step 2) and dispose of the excess liquid from the pan. Add bacon and zucchini to the mixing bowl with the potatoes.
Mix so that each potato slice is covered by liquid.
Add salt and pepper to taste.
Pour the mixing bowl contents into a gratin dish.
Bake for 40 minutes at 180 ° C / 350 ° F. At the end of cooking, your gratin must be well browned on the top and must have a creamy appearance inside.